Margherita Pizza

Margherita pizza is a delicious traditional-style pizza made with fresh mozzarella and basil. Simple ingredients make for the best homemade pizza you’ll want to make on repeat.

Flavor: Classic Italian-inspired flavor with mozzarella, garlic, and fresh basil.
Skill Level: Easy, especially with prepared dough and sauce.
Recommended Tools: A pizza stone helps create a crisp, chewy crust.
Serving Suggestions: Tastes great with a green salad, caprese-style sides, or a macaroni salad.
Yield: Makes 1 12-inch pizza, about 4 meal slices or 6 appetizer slices.

oil , basil , garlic , flour , mozzarella , pizza dough , pizza sauce with labels to make Margherita Pizza

What’s in a Margherita Pizza

Pizza Dough: Use either store-bought pizza crusts or homemade pizza dough. Let the refrigerated dough rest so it stretches without springing back.
Pizza Sauce: To keep it simple I tend to use pizza sauce with garlic. For a more authentic version, hand-crush a can of San Marzano tomatoes onto your pizza dough.
Fresh Mozzarella: Good mozzarella is worth spending on. Cut into slices and blot each one dry with a paper towel so the cheese melts and gets creamy.
Fresh Basil: Add after baking for the freshest color and flavor. A thinly sliced basil chiffonade works well, too.
Optional Finishing Touches: A pinch of red pepper flakes, a sprinkle of fresh Parmesan, or a drizzle of balsamic glaze and extra-virgin olive oil can add extra flavor.

brushing oil over pizza dough to make Margherita Pizza

adding pizza sauce to pizza crust to make Margherita Pizza

How to Make Margherita Pizza

Stretch and prep the pizza dough.
Prep and spread the sauce, then add the cheese.
Bake until the crust is golden and the cheese is melted. (Full recipe below.)
Finish with fresh basil, slice, and serve.

Go light on the sauce since too much can make the crust heavy.
Preheat your pan or pizza stone while the oven heats for crisp edges and bottom.
Use parchment paper for an easy transfer, especially with softer dough.
Add basil after baking, so it stays bright and fresh.
For make-ahead prep, portion the sauce, slice the cheese, and let the dough rest so assembly is quick and easy.

How to Store Pizza

Store leftover margherita pizza in an airtight container in the fridge for up to 4 days. Reheat slices in a skillet, air fryer, or hot oven to bring back that crisp and chewy crust.

For freezing, wrap baked slices well and freeze for up to 2 months. Add fresh basil after reheating for the best flavor. Pizza dough and sauce freeze well separately for easy make-ahead prep.

Fresh Sides for Margherita Pizza

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 15 minutes

Rising Time 30 minutes

Total Time 40 minutes

Place a baking sheet or pizza stone in the oven. Preheat the oven to 450°F.
Stretch or roll out the pizza dough into a 12-inch wide circle on a lightly floured surface. Transfer to a piece of parchment paper. Brush the whole crust with olive oil.
Stir minced garlic into your pizza sauce and evenly spread the sauce over the pizza, leaving a half-inch border around the edges.
Evenly place slices of mozzarella cheese over the sauce.
Transfer the pizza (with the parchment paper) to the preheated baking sheet or pizza stone and bake for 14 to 18 minutes or until crust is golden and cheese is bubbly.
Slice and serve topped with fresh basil leaves.

Use a light layer of sauce so the crust stays crisp.
Preheat the pan or stone for a golden bottom. Use parchment for easy transfer.
Add sliced tomatoes before baking, for a special touch.
Basil should be added after baking to keep it fresh.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine Italian

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